[Sca-cooks] Different flours, was Cookie Exchange

[MD Smith]

Greetings All,

I made a batch of oatmeal cookies this morning, using the recipe in The 
Joy of Cooking and substituting rice flour for wheat flour and rice milk 
for cow milk. I used butter as directed, no substitutions.

The cookies taste distinctly like the sugars, not merely sweet. They 
also are astonishingly fragile.

I'd love to hear from the food chemists on the list about the difference 
between wheat and rice flour behaviors in this context.

YIS,
MD/Marged
dairy and wheat free zone